Now, this recipe does take a bit of preparation but, you’ll probably end up with left overs. Yum! More flavor melding….ya can’t beat that! 🙂 So, to encourage you to try this recipe I am gonna give you some “prep” tips first.

Prepare Early, Prepare Extra

This recipe is really good but you need to leave enough time to prepare it for the first time. You might also consider some of these tips for making preparation of this recipe a bit easier. Prepare a little early. Prepare some of the “tougher” veggies early and put them in the fridge. This will cut down the preparation time.

Yummy Gazpacho is Chock Full of Cancer Fighting Foods

Ingredients

5 large ripe tomatoes diced (~5 to 6 cups)

1/4 cup fresh lime juice

1 garlic clove chopped

1 tbsp fresh green onions (scallions, spring onions – something mild)

1 tbsp fresh basil chopped (About 6 leaves)

1½ tsp of balsamic vinegar (more if you like it a bit zippy)

½ tsp cumin

½ tsp sea salt

1 large cucumber diced peeled and seeds removed

1 green pepper diced

¼ red onion diced (About ¼ cup)

Instructions:

Place 1 cup of diced tomatoes, lime juice, garlic, herbs, spices and salt in food processor or high speed blender to make the base of the soup – puree until smooth

Add the rest of the diced tomatoes, cucumbers, bell peppers, and red onion to base and stir well to combine

Refrigerate for a few hours to allow time for the vegetables to absorb all the flavors

Serve with diced avocado and celery sticks on top (Optional)

Optional:

Add some risotto to beef up your gazpacho. Add in some feta cheese to make your gazpacho bite back. Add in both to zip it up and feel a bit more satisfied.

Enjoy and Stay Healthy,
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